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  1. Wednesday, January 31, 2007

    Rosemary Chicken with Artichokes & White Beans

    Rosemary Chicken with Artichokes & White Beans
    From Jennifer Schulte
    Recipe type: Main Dish, Poultry
    • 4-6 chicken breasts, boneless and skinless
    • 1½ teaspoon dried rosemary
    • ½ teaspoon each salt and pepper (I use Kosher salt, it’s saltier!)
    • 2 tablespoons olive oil
    • 1 14 ounce can, diced tomatoes
    • 1 14 ounce can, white beans drained (I use ”˜great Northern beans’ from Bush’s)
    • 1 14 ounce can, artichoke hearts (quartered if you can find them, if not just drain & roughly chop up whole ones into quarters)
    • ¼ cup chopped Kalamata olives
    1. Mix the spices together and sprinkle on one side of the chicken breasts. Heat the oil in large skillet to med high (I use a sauce pan, higher sides), add chicken seasoned side down and brown (3-4 min). Turn over chicken and add tomatoes, beans and artichokes, cook 5 min. Reduce heat and stir in olives, cook another 5 min or until chicken is done through and sauce thickens a little.
    2. Serving = 1 breast + ½ cup or so of the chunky sauce! I serve this with brown rice, cooked in chicken broth.